Cornbread is the easy, crowd-pleasing solution, whether you're feeding a Southern-style feast or organising a potluck. Crumbly cornbread tastes great on its own, especially with a slab of butter on top, but it also goes incredibly well with practically any savoury, hearty cuisine. However, you should borrow a page from Alton Brown's cookbook if you want your cornbread to be unique.
The Other Substance That Alton Brown Will Not Take Out of His Best Cornbread
The key component that gives Alton Brown's cornbread its strength to be served as a main course rather than merely a side is creamed corn, whether it comes from a can or a homemade recipe. However, Brown also uses a certain type of cornmeal that helps give the cornbread a gritty texture if you want to make sure the creamed corn doesn't moisten it too much.
Use stone ground cornmeal if you want your cornbread to have just the right amount of moist and rich with dense and crumbly in order to make the finest cornbread ever.
Use stone ground cornmeal if you want your cornbread to have just the right amount of moist and rich with dense and crumbly in order to make the finest cornbread ever.
Brown suggests that stone-ground cornmeal helps with both texture and flavour. A slower, more labor-intensive procedure is used to make stone-ground cornmeal, which preserves the nutrients and robust maize flavour. Additionally, the graininess is preserved, which makes stone-ground cornmeal essential for an exceptionally crispy cornbread top.
You can make a delicious cornbread that doesn't compromise on flavour or consistency by combining sweet creamed corn with stone ground cornmeal.
